Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time. »
Imagine a forest. It’s lush and damp and every inch of it is alive. Even the earth and rocks are covered with moss and living organisms. It’s serene, peaceful, and untainted by human interference. Nice, isn’t it? Now imagine paying someone $250 to shov... »
See this story at BrooklynPaper.com.for The Brooklyn PaperSpring is here, so you can act like winter never happened and stop pretending you actually love root vegetables. Some of the borough’s favorite chefs have had their fill of brussels sprouts, par... »
Those Jean-Georges-ers we mentioned last month are opening Ken & Cook today in the old Travertine space, whose look a rep described to us as an "industrial brasserie." There is indeed a French-y feel to the place, but with a downtown New York spin in t... »
Any restaurant that boasts a chef being the grandson of a first generation Italian born in Peru is a restaurant worth checking out.Such is the case with Luz, a Latin restaurant on Vanderbilt Avenue in the Fort Greene section... »
• Five Leaves is now serving pitchers of rum punch. And the frozen-drink machine is kicking on this weekend for the summer, with frozen drinks available for brunch and night service. [Grub Street] • Shuttered Mex spot Gonzalez & Gonzalez will reopen in... »
[Photo: Ulterior Epicure] In the concluding installment of our interview (see part one here), Saison chef Joshua Skenes talks about pricing at his restaurant. He explains why it's a relative bargain to charge $198 for a regular menu and... »
Casa Ventura, on corner of Seventh Avenue and Third Street, is now open! Patch has followed the restaurant, which replaced Mix (that only survived for one month), which replaced Barrio, from its earliest stages of construction to the day their copper t... »
